[Spring 2019 harvest]
This is a very interesting green tea, which is quite different from the others I have had. I wasn’t sure how to brew it, but in the end I used 4g for this session in a 100 ml gaiwan with a fairly constant 80°C water. The infusion times were 60s/20s/30s/60s. It turned out well, but given the character of the tea, I think it can perform quite differently with other parameters.
Dry leaves smell of watermelon and popcorn, and in the preheated gaiwan also vegetables and spinach. Once wet, I get aromas of stewed carrots, beef broth, and gardenia flowers.
The first infusion is extremely smooth and full bodied with no astringency and only light bitterness. It tastes of sunflower seeds and broth with a slightly grassy finish. After swallowing, the tea is cooling in the throat and displays crisp sweetness with flavours of nuts and green apple.
Second steep has more astringency and lighter body. Higher notes are more present with a crisp profile and citrusy flavour. Aftertaste again has some sour green apple note, but is also reminiscent of copper, sand, and spices. Third steep is somewhat less interesting in this particular session, but it has a sweeter long-lasting aftertaste with a new melon flavour.
Finally, fourth infusion is again fairly distinct. It has a strong melon seed flavour and notable dryness, but overall is more savoury once again.
One final thing to note is that the tea has a strong cha qi for a green tea. It is relaxing and warming and makes me sweat.
Flavors: Broth, Carrot, Citrus, Drying, Flowers, Gardenias, Grass, Green Apple, Meat, Melon, Popcorn, Sweet, Umami, Vegetables